Pumpkin Pancakes

Pumpkin pancakes are light and fluffy breakfast treats made by mixing pumpkin puree into a traditional pancake batter. They are cooked on a griddle until golden brown, resulting in tender, slightly spiced pancakes with a warm, inviting appearance. The addition of cinnamon and nutmeg enhances their cozy, fall-inspired flavor.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

All-purpose flour 1 1/2 cups, sifted: Forms the structure and keeps pancakes soft.
Sugar 2 tablespoons: Adds gentle sweetness.
Baking powder 2 teaspoons: Helps pancakes rise and stay airy.
Ground cinnamon 1/2 teaspoon, optional: Brings warmth and comforting aroma.
Ground nutmeg 1/4 teaspoon, optional: Enhances the fall spice profile.
Salt 1/2 teaspoon: Balances flavors and sweetness.
Milk 1 1/4 cups: Creates a smooth, pourable batter.
Pumpkin puree ¾ to 1 cup, unsweetened: Adds moisture and flavor.
Eggs 2 large: Bind ingredients and support fluffy texture.
Unsalted butter 3 tablespoons, melted: Adds richness and helps achieve tender pancakes.

Equipment

Mixing bowl
Whisk
Measuring cups and spoons
Non-stick skillet or griddle
Spatula

Method

In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In another bowl, mix milk, pumpkin puree, eggs, and melted butter.
Pour wet ingredients into dry ingredients.
Stir gently until just combined.
If batter feels too thick, add 1–2 tablespoons extra milk to reach a pourable consistency.
Let the batter rest for about 5 minutes.
Heat a non-stick skillet over medium heat.
Lightly grease the skillet if needed.
Pour small ladles of batter onto the hot surface.
Cook until bubbles form on top.
Flip carefully and cook until golden brown.
Transfer cooked pancakes to a warm plate.
Repeat with remaining batter and serve warm.